Back in Singapore, my mom had never made bone stock from scratch before (always resorting to stock cubes or those in cans), maybe because it’s a time-consuming affair and perhaps because it’s a pricey one (my mom always say gas is expensive). So I’ve never made bone stock before until last year – when the local butcher here gave us pork trotter and occasionally, pork bones, for free – yes, for free!
We don’t eat pork trotter (I have absolutely no idea how to cook and enjoy this part of meat, perhaps I will in the future), so the only way I can think of to use it up is to make stock. And since then, I have been making bone stocks every few months, experimenting with different types of bones/meat and different add-ons. And here’s a rough guide on how to make one at home!